The Guide to Cooking A Perfect Standing Rib Roast

I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature monitoring, and you'll be well on your way to having a perfect Holiday (or any time) Rib Roast.

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[MAScreech]

Recently got out the military and got a strange desire to start cooking. Call it a coping mechanism, what ever. But this channel has taught me so much. Aside from that the video quality is very satisfying

[alexbaresel]

Absolutely love this recipe. I made this for the second time this Christmas and it is an outstanding cook. Beautifully pink meat throughout. One thing I would add is for those wanting to make a British style gravy to accompany the beef, add some rough chopped onions, celery and carrots to the bed of herbs when cooking the beef and then this makes an awesome base for the gravy. Then when the beef is resting you can make the gravy by frying up the bed of herbs and veg with a tablespoon of plain flour and a dash of red wine or Port. Once the alcohol has burned off add about a litre of beef stock and simmer down to thicken up. Finally mash down the veg and herbs for extra flavour before passing through a sieve into a warmed gravy boat. This is for a classic Jamie Oliver style British gravy. Many thanks Josh, this is my beef recipe for life.

[Farm]

Your poor neighbors must feel horribly inadequate 24/7 with all the delicious smells coming from your place.

[LordOfDisbelief]

Recipe quick reference:

Herbs: The bed of herbs is a two bunches of rosemary, a big bunch of thyme, two whole bulbs of garlic cut in half, and olive oil to keep it drippy instead of burny

Timing: Remove from the fridge 2-3 hours before your cook, roast for 15 minutes per pound, rest for .5 to 1.5 hours, final sear 10-15 minutes, then rest a normal amount of time before carving
Example: Start at noon, out of the oven at 5 with a 10 pound roast

The Cook: Oven at 250 F or 120 C until it's 118 F or 47 C
Rest for 0:30 to 1:30 hours
Crank the oven to 500 F or 260 C
Sear it for 10-15 minutes no longer!

[Yasinyoh]

I come back to this video every year at Christmas time. Thanks Josh

[fglend]

A wagyu prime rib??? You must be swimming in that YouTube money my friend.

[dylannguyen]

I’m making it tomorrow for Christmas. Merry Christmas everyone!!

[mariaelenaorozco]

This was excellent - did the reverse seared it was a big hit with friends and family, woke up with someone saying they wanted left overs because they dreamed about the dinner. Great compliment. Thank you again

[MrKhoshkhial]

Joshua you are great, you are fantastic, you are the best, i love the editing, i love the design, the way you talk fast and do not waste our time, everything about your channel is awesome. God that steak looks perfect. thanks alot.

[alexwolf]

Just used the reverse sear method and it worked great! Also a 500° pan can cook thumb pretty fast too

[MrGilbertv]

I work in a butcher department and I’m going to refer your video every time someone asks me how to make this again I just been telling people 350 15 min per pound I’m so happy your video is out

[express-wc]

Joshua:” Its very hard to over salt these things”
Me an intellectual:” dumps whole box of salt”

[jennifer]

I really appreciate you putting in the different measurements and temperatures. I've never made anything you've shown but when I do, that will make my life so much easier!

[natnichacongedo]

My husband just followed this recipe for Thanksgiving and oh man! This was the best meat I ever had! All our guests were impressed with this! Thank you Joshua!

[pronumeral]

"I'm a little bit sicky wicky right now" "Dec 20 2019" ... he had no idea lol

[witelite]

3rd year doing your reverse sear... Perfect!! Just perfect... I got a new oven this year, so it actually took about 25 min per lb to get my 7lb roast to 118°... But hey, thank goodness for the thermometer. Thanks again!

[GameProW]

Making it right now, I'm so curious how well this will turn out. Thanks for the video!

[michaeltaylors]

It’s on ! The smells of the rosemary and garlic filling the kitchen are wonderful.

[mernetta]

Thank you it came out perfectly. My roast was small about 1.5kg! Cooked it at 390 degrees for an hour let it rest for about 35 minutes then broiled it for 5 minutes!!! It came out perfectly tender, pink and so tasty! Thank you again for guiding me.

[Hudson]

I’ve done it this way for years.. my technique is a little different tho. I dry age it for 5 days prior then pack in salt and let sit in the fridge. Then I roast garlic to make a paste with salt and pepper and smear it all over the roast with fresh rosemary. I also cut the ribs free prior to baking so I can put the garlic mix and herbs between them. Low and slow at 250 just like you did... wonderful every time